Fifth annual meeting of the Wisconsin Cheesemakers' Association, held at Madison, Wis., February 4 and 5, 1897
Source:
Wisconsin Cheesemakers' Association. Baer, U. S., Editor
Fifth annual meeting of the Wisconsin Cheesemakers' Association, held at Madison, Wis., February 4 and 5, 1897
Madison, WI: Democrat Printing Co., State Printer, 1897
URL to cite for this work: http://digital.library.wisc.edu/1711.dl/WI.WCA1897
Contents
[Contents] Wisconsin Cheesemakers' Association, p. iv
Officers, 1897, p. [2]
Constitution of association, pp. [3]-4
By-laws of association, p. [5]
Program of fifth annual convention, pp. [6]-7
Address of welcome, Fleming, T. J. pp. 8-9
Response to address of welcome, Carswell, John pp. 9-11
Address, Adams, Mr. p. 11
Address, Powell, J. K. pp. 11-12
Lessons we are learning at the Wisconsin State Dairy School from a student's standpoint, Van Leeuwen, Henry pp. 12-72 [27]
Constitution of the Wisconsin Auxiliary Dairy Union, pp. 72 [27]-28
A national trade mark, Wilson, D. W. pp. 28-34
Address, Hoard, W. D. pp. 34-39
Curing and boxing of cheese, Schoenman, Adolph pp. 40-47
How to construct a curing room to maintain equal temperatures, King, F. H. pp. 47-56
Receiving, sampling, and testing of milk, Fulmer, F. B. pp. 56-58
Fermentation test, Winsor, G. B. pp. 59-62
Cheddar cheese making, Hauk, Edwin pp. 62-64
Wisconsin cheese products, Adams, H. C. pp. 64-68
Review of the cheese business of Wisconsin for 1896-7, White, C. A. pp. 68-72
Address, Monrad, J. H. pp. 72-76
Notes on cheese instruction, Aderhold, E. L. pp. 76-79
Wisconsin curd test, Decker, John W. pp. 79-80
Treasurer's report, Johnson, Thomas p. 81
Announcement of score and presentation of medals by the president, pp. 81-82
Report of committee on resolutions, p. 82
Cash contributors, p. 82
Members for 1897, pp. 83-84 ff.
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